yellow split pea fritters
|Dried yellow split peas||250 Gram, soaked overnight|
|Onion||1 Medium, finely chopped|
|Coriander||1⁄2 Cup (8 tbs), finely chopped|
|Red chilli||1 , finely chopped|
|Ground turmeric||1⁄4 Teaspoon|
|Groundnut oil||2 Cup (32 tbs) (For deep frying)|
First prepare the onions, chilli and coriander by chopping them finely and leave to one side.
Drain the peas and blitz half the peas in a food processor to a coarse consistency. Remove the peas into a bowl and blitz the remaining peas until a smooth paste, adding a drop of water (no more than 1 teaspoon) to help it along. Mix the two batches together. By doing this it gives the fritters a good texture so it will not split during the frying process.
Add the chopped onions, coriander, chilli, spices and salt to the mixture. Mix well to ensure they are evenly incorporated into the paste.
Heat enough oil in a saucepan to deep fry the fritters (never fill the pan more than half way), and when it is hot, scoop a teaspoon of the mixture and work with another teaspoon to form bite-sized oval shape. Drop the fritters one by one into the oil and deep fry in batches of 6 to 8 fritters on moderate heat for 2-4 mins or until golden brown.
Remove the fritters with a slotted spoon and drain on kitchen towel. They are best served warm with chilli dip or tamarind dip